Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

1. Kargozari, M.
2. Moini, S.
3. Basti, A.A.
4. Emam-Djomeh, Z.
5. Gandomi, H.
6. Martin, I.R.
7. Ghasemlou, M.
8. Carbonell-Barrachina, T.A.